Dorethalicious

Observed TCS food products not separated by cooking temperature (raw chicken stored on top of pork) in reach in cooler. PIC will have TCS food products stored by cooking temperature.

Observed TCS food items such as fried chicken, hamburger steak, rice, ribs, and green beans) on steam table being maintained at a temperature below 135 degrees Fahrenheit. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC used the fryer to reheat the porkchops to 212 degrees Fahrenheit. PIC discarded food items.

Observed facility with expired Certified Food Safety Manager Certification (02/25/2026) CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC will obtain CFSM within 30 days.

Observed food items in reach in cooler without proper datemarking. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will provide datemarks for food items.

Observed the fume hood with an accumulation of dust and grease. CA:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fume hood cleaned.

Observed leak at handwashing sink. CA: All physical facilities shall be maintained in good repair. PIC will have leak repaired.

Observed wiping cloths chlorine sanitizing solution not at proper minimum strength. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. PIC made a new bucket of sanitizer with the proper concentration.

Observed dead pests such as roaches in the main kitchen area. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC had the pests cleaned up and discarded.

Observed take out plates not being stored in a means to protect from contamination prior to use. CA: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC stored the plates invertedly to prevent contamination prior to use.

Observed no test strips at the three-compartment sink to measure the concentration of the sanitizer solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will provide the three-compartment sink with test strips.

Observed TCS food items in cold holding such as milk, shredded cheese, and eggs in the RIC not being maintained at 41 degrees Fahrenheit or below. CA:Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC lowered the temperature of the RIC.

Observed TCS food items such as fried porkchops and fried chicken in hot holding not being maintained at 135 degrees Fahrenheit or above. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC used the fryer to reheat the porkchops to 212 degrees Fahrenheit. PIC discarded the fried chicken.

Observed the facility with no employee health policy forms in the facility to demonstrate the food employees or conditional employees are informed of their responsibility to report to management information about their health and activities as it related to diseases transmissible through food. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: has any of the following symptoms: Vomiting, Diarrhea, Jaundice, sore throat with fever, or a lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, on exposed portions of the arms, unless the lesion is protected by an impermeable cover, on other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; has an illness diagnosed by a health practitioner due to: norovirus, hepatitis A virus, shigella spp., shiga toxin-producing Escherichia coli, salmonella Typhi; nontyphoidal Salmonella; had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: norovirus within the past 48 hours of the last exposure, shiga toxin-producing Escherichia coli, or Shigella spp. PIC was provided a copy of the employee health policy.

Observed no hand drying provisions at the employee handwashing sink in the main kitchen area. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; Pf. PIC provided paper towels for the employee handwashing sink.

Observed handwashing sink behind the cash register being used to store single use plastic bags. CA: A handwashing facility may not be used for purposes other than handwashing. PIC removed the bags from the handwashing sink and placed them on a shelf.

Observed container of dressing not properly date marked to indicate the date in which the food was prepped or should be used by. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded. PIC provided the food item with the proper use by date.

Observed the backdoor being stored open. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC will make sure the backdoor is kept closed in between use.

Observed containers of flour and fish fry being stored with no common food label name. CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will provide the containers with a common food label name.

Observed wiping cloths being improperly stored in between use throughout the facility. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. PIC will store the wiping cloths in a chemical solution in between use.

Observed no cold water at the handwashing sink in the bathroom. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. PIC will have sink repaired to provide cold water.

Observed the fume hood with an accumulation of dust and grease. CA:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fume hood cleaned.

Observed ribs in warmer cabinet not maintained at 135 degrees Fahrenheit or above. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. PIC reheated ribs to 165 Degrees Fahrenheit.

Observed no hand drying provisions at the employee handwashing sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; Pf. PIC provided paper towels for the employee handwashing sink.

Observed dish rag stored in employee handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed dish rag from handwashing sink.

Observed plastic bags and utensils stored on handwashing sink behind the front counter. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC will remove items from handwashing sink.

Observed container of raw leg quarters not properly date marked to indicate the date in which the food was prepped or should be used by. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded. PIC will properly date mark food products.

Observed most recent inspection report not posted in public view. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post most recent report.

Observed single service plates in storage room not stored at least 6 inches off the floor to prevent contamination. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. PIC properly stored single service items.

Observed rice in warmer not maintained at 135 degrees Fahrenheit or above. CA: CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC increased temperature of warmer cabinet.

Observed fruit and vegetable sink being use to store soiled dishes. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC removed soiled dishes from sink.